Phenolic Composition, Colour and Anthocyanin Stability of Black Mulberry and White Mulberry Jam as Affected by Cultivar and Storage Temperature

Abstract

Jams were prepared from two mulberry cultivars; ‘Morus nigra L. black mulberry ’, ‘Morus alba L. white mulberry .’ Jams were stored at 5 and 25 ̊C, in darkness and under daylight 750 lux . The quality parameters assessed were Hunter L*;a*;b*, anthocyanin pigments and the contents of total phenolics. During storage, eventhough amount of total phenolics and anthocyanins decreased; this reduction was insignificant by statistical. Jam produced from both of cultivars stored at 5 ̊C had better colour qualities than jam stored at 25 ̊C. The light conditions during storage did not affect the quality parameters of the product during four months of storage.

Keywords

• Mulberry,Anthocyanins,phenolics,color

Siyah ve Beyaz Dut Reçellerinin Fenolik İçerik, Renk ve Antosiyanin Kararlılığı Üzerine Çeşit ve Depolama Sıcaklığının Etkisi

Abstract

R eçeller, Morus nigra L. siyah dut , Morus alba L. beyaz dut iki dut çeşitinden hazırlanmıştır; Reçeller 5 ve 25°C’de karanlık ve gün ışığı 750 lüks altında depolanmıştır. Kalite parametreleri olarak Hunter L*;a*;b antosiyaninler ve toplam fenolikler değerlendirilmiştir. Depolama boyunca, antosiyaninlerin ve toplam fenoliklerin miktarı azalmış bu azalma istatistiksel olarak önemsiz bulunmuştur. 5°C’de depolanan reçeller 25°C’de depolananlardan daha iyi renk kalitesine sahiptir. Dört ay boyunca depolama sırasındaki ışık şartları reçellerin kalite parametrelerini etkilememiştir

Keywords

• Dut,antosiyaninler,fenolikler,renk

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